Friday open thread: soup season
Feb. 21st, 2025 05:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dolorosa_12Actually, it's not really soup season ('high soup season'?), given that it was 16 degrees celcius today and the crocus bulbs are starting to bloom. However, this has been a very soup-heavy winter, and a prompt like this is about all I can manage at the moment, and thus:
What are your favourite types of soup?
My favourites are definitely the flavour- and texture-rich soups of southeast Asia: laksa, pho, and so on. I'm not such a fan of cooking them myself, however — but if they're available, I will almost always eat them.
When it comes to soups I can cook myself, I have various variants of chicken-noodle soup (Chinese, Malaysian, and Indonesian recipes) which I enjoy a lot. I also love various Turkish soups involving lentils, minestrone soup, a variety of takes on borsch, and a nostalgic, vegetable-and-legume-heavy soup that my mum used to make in industrial quantities throughout the Canberran winter when I was a child (ingredients included dried mixed legumes, potato, green beans, parsnip, carrot, leek, and barley), which I ate for lunch at school in a thermos flask, and as afternoon tea to fuel an evening of gymnastics training, and which a friend of mine with whom I used to carpool to gymnastics still raves about, because she ate so much of it at my place en route to the gym.
I could probably go on, but I think that's enough of a starting point. Talk to me about soup!
What are your favourite types of soup?
My favourites are definitely the flavour- and texture-rich soups of southeast Asia: laksa, pho, and so on. I'm not such a fan of cooking them myself, however — but if they're available, I will almost always eat them.
When it comes to soups I can cook myself, I have various variants of chicken-noodle soup (Chinese, Malaysian, and Indonesian recipes) which I enjoy a lot. I also love various Turkish soups involving lentils, minestrone soup, a variety of takes on borsch, and a nostalgic, vegetable-and-legume-heavy soup that my mum used to make in industrial quantities throughout the Canberran winter when I was a child (ingredients included dried mixed legumes, potato, green beans, parsnip, carrot, leek, and barley), which I ate for lunch at school in a thermos flask, and as afternoon tea to fuel an evening of gymnastics training, and which a friend of mine with whom I used to carpool to gymnastics still raves about, because she ate so much of it at my place en route to the gym.
I could probably go on, but I think that's enough of a starting point. Talk to me about soup!
no subject
Date: 2025-02-22 11:04 pm (UTC)Regarding fish soup, do you like the Nordic version with salmon, dill, vegetables and cream?
I've never tried this, but should maybe keep in mind for when I'm next in the Noridcs :) Salmon is one of my least favorite fishes (other than as lox), when it comes to sushi or entree, but I think Ive had it in soup and didn't mind it, so I would give it a shot. And dill and cream in soup are definitely things I like :)
I took the plunge a couple of years ago and tried making pampushki myself and it proved less daunting than I expected -- actually easier than all other things I've made with yeast dough. I've translated the recipe for another flister; would you like me to dig it up for you?
(P.S. your icon looks delicious! :D)
no subject
Date: 2025-02-23 10:52 am (UTC)That would be lovely, although I am not much of a baker. I'll cook anything, but baking is like witchcraft to me!
P.S. your icon looks delicious!
Thank you! It was made for me as a gift a few years back for
no subject
Date: 2025-02-24 12:27 am (UTC)https://hamsterwoman.dreamwidth.org/1183384.html?thread=16253592#cmt16253592
no subject
Date: 2025-02-24 01:27 pm (UTC)